Reviewed: Jul. 20, 2011

This recipe made me nervous, but I followed it to the T and I couldn't be more ecstatic about how it turned out. The chiles are so delicate after roasting and steaming that I just knew the cheese was going to end up in my oil and not in the chile. How wrong I was. The batter held them together beautifully and they were better than any I've ever had in a restaurant, if I may say so myself. Even my husband, ever the critic, was impressed. It definitely takes time but the effort put into them is so worth it!!

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3 users found this review helpful

Reviewer:

Myndi

Cooking Level: Intermediate

Living In: Beaumont, Alberta, Canada

Reviewed: Jun. 27, 2011

I was almost 110% positive I would fail at this recipe, but the directions were clear and the results were absolutely fabulous. Time consuming, but worth the wait. I've never had Chiles Rellenos before (gasp! I know), but these tasted fantastic and we'll be making these again in the future :). Thanks!

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3 users found this review helpful

Reviewer:

valerie160

Cooking Level: Expert

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

Reviewed: Jun. 13, 2011

Amazing recipe! My family went nuts over it!

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3 users found this review helpful

Reviewer:

elisasmama

Reviewed: May 15, 2011

Great recipe! Don't pass this up because of the length of the ingredient list (you will have most of them in your cupboard) or the length of instructions. They are just very detailed so the recipe is fool proof. Not that it isn't time consuming; I will be taking the advice to make the peppers ahead of time and freezing them to cut down on prep time the day of. Worth the effort!

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9 users found this review helpful

Reviewer:

laurmoore

Reviewed: Apr. 20, 2011

these were good. i was worried about the cheese oozing out. As long as you pat the batter on thick, all is well.

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9 users found this review helpful

Reviewer:

Stacia Frase

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Allen, Texas, USA

Reviewed: Apr. 13, 2011

This is a great, authentic recipe! Tastes very close to my favorite Mexican Restaurant in Rockford Il, Dos Reales! Yummy!! I thought it was going to be hard to make, but it was well written and easy to follow. Thanks for sharing!!

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5 users found this review helpful

Reviewer:

Jen

Cooking Level: Intermediate

Living In: Rochelle, Illinois, USA

Reviewed: Apr. 4, 2011

Loved this recipe! The chiles were delicious! The batter was exceptional and the inside was scrumptious. I was not a huge fan of the cinnamon in the sauce; but otherwise, a huge success! Thank you!! : )

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4 users found this review helpful

Reviewer:

bessiedarlin

Cooking Level: Intermediate

Reviewed: Mar. 27, 2011

Gluten-free option: I substituted the "all purpose flour" for King Arthur's Gluten-free all purpose flour with excellent results. The thickness of the egg whites made sticking and "puffing" the flour possible so no one noticed they were GF. I agree with all comments that they are great and authentic, I used Valentina hot sauce instead of Cholula and a blend of "quesadilla" cheese and Monterrey Jack. Not sure if the GF flour crisped faster than regular flour but I had a feeling that the cheese had not melted inside the peppers after I was done frying, so after frying and getting all sides golden I just absorbed the excess oil with a paper towel and popped them I to the oven alongside the tomato sauce that awaited and this made sure that I had perfect gooey centers in all. All my husband's relatives (who do not eat much Mexican food) gobbled them down. I served them alongside Mexican style rice (arroz rojo) and a zucchini/corn "soup". Very pleased with the recipe and the tip on freezing the peppers, I had never done that but it worked really well. Thanks for posting.

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4 users found this review helpful

Reviewer:

Mex-GF-girl

Cooking Level: Intermediate

Reviewed: Mar. 18, 2011

THIS RECIPE IS FABULOUS! I have made it at least seven times and it comes out perfectly. The red sauce is so tasty, I always double the recipe on the sauce so I can use it in other recipes during the week! I also have added some ricotta to the cheese/stuffing mixture to help hold it all together. I have also found success in using a deep bowl to batter the chilis before fryiing, dipping the chili all the way in and using a spoon to drege the batter up the chili. Try this recipe, you won't be disappointed!

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10 users found this review helpful

Reviewer:

Kim

Reviewed: Jan. 18, 2011

My family loved these! Although time-consuming, I thought they were worth it. I'll be making these again, and actually plan to make the sauce for topping enchiladas. Yummy sauce :)

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9 users found this review helpful